Coconut Curry Turkey Meatballs

By Andrea Morisette | Albany Medical Center Department of Nutrition and Bariatric Surgery | Clifton Park, NY

This dish is very low in carbohydrates and is made with soft veggies and ground turkey. Makes a great party appetizer too.

Servings: 8 | Prep Time: 15 | Cook Time: 20

Calories: 290 | Total Fat: 19g | Total Carbs: 9g | Protein: 18g

Ingredients:

For meatballs:

1 pkg. of ground turkey (about 11⁄3 lb.)

1 tbsp. curry powder

1 tbsp. ground ginger

1 tbsp. fresh cilantro, chopped

1 tbsp. garlic powder

1⁄3 c. almond meal or flour

1 egg

Salt and pepper to taste

Instructions:

For Sauce:

2 tbsp. canola oil

1 onion, chopped

2 garlic cloves, minced

1 red bell pepper, chopped

1 tbsp. of fresh grated ginger

1 can of coconut milk

3 tbsp. of red curry paste (can adjust depending on how spicy you like it.)

1. Preheat oven to 350°F. Mix together the curry powder, cilantro, ginger, garlic powder, almond flour and egg in a bowl. Add the ground turkey and combine. Roll into 1 inch balls. Place meatballs on cookie sheet and bake for 15 minutes.

2. While the meatballs are baking make sauce. In sauté pan heat the canola oil. Cook the chopped onion and bell pepper until soft. Add garlic and ginger and cook for 2 minutes. Stir in coconut milk and curry paste. Simmer until the curry paste and coconut milk are well combined. When meatballs come out of oven put into sauce and mix gently to coat the meatballs well. Enjoy!